Lets start by saying these aren’t TOTALLY exact measurements; Alex made these twice so it’s really close. He will make more in a week or two and will check the measurements then. If there are any differences I will update the recipe and post that it changed in the food prep forum.

HERE WE GO! – Soak the walnuts and pecans about 4 hours, drain and rinse, then draw off excess moisture with a towel. Dry in dehydrator at 105 for about 2 hours (give or take) until dry. In a food processor combine walnuts, dates, cacao, and phenomenol powder and blend while adding little bits of water and scraping sides until you have a consistency of cookie dough. Transfer food processed mixture to a big bowl. Next, roughly chop the pecans in food processor by pulsing until you have little chunks (these are key to the cookie for crunch!). Add to bowl. Knead pecans pieces, coconut shreds, goji berries, and honey (you can use agave but we haven’t tried it that way) into dough. Next heat up a pot of water on medium heat and hold a glass measuring cup or glass jar with coconut butter in the hot water. Stir the coconut butter constantly and monitor the temperature with a thermometer till there are no more chunks and the butter looks like a thick icing. Add the melted butter to the bowl of dough – knead in until everything is saturated with the butter (several minutes – this will keep the shape of the cookies after cooled). Now start forming cookies! Put cookies between sheets of wax paper and refrigerate till firm (maybe 2 hours?). Eat and have your mind blown. Alex makes a fine cookie and now you have too!